Product Development as Beverage from Tamarind Fruits
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International Archive of Applied Sciences and Technology
Int. Arch. App. Sci. Technol; Vol 11 [2] June 2020 : 111-119
© 2020 Society of Education, India
[ISO9001: 2008 Certified Organization]
IAAST
ONLINE ISSN 2277- 1565
www.soeagra.com/iaast.html PRINT ISSN 0976 - 4828
CODEN: IAASCA ORIGINAL ARTICLE
DOI: .10.15515/iaast.0976-4828.11.2.111119
Product Development as Beverage from Tamarind Fruits
by incorporating Ginger and Jaggery
*Yashwant Kumar Patel1,Chandrakant Shandey2, K. K. Patel3and Soumitra Tiwari1
1Dept. of FPT, Atal Bihari Vajpayee Vishwavidyalaya, Bilaspur, C.G., India
2Dept. of FPT, Atal Bihari Vajpayee Vishwavidyalaya, Bilaspur, C.G., India
3Dept. of Agril. Engg., PG College, Ravindrapuri, Ghazipur, U.P., India
*Corresponding author (profykpatel@gmail.com)
ABSTRACT
Tamarind (Tamarindus Indica L) commonly known as Imli in India, is best known for its fruit, and is
multipurpose long life and evergreen tree, which mostly found in Asia, and Tropical region of Africa.
India and Thailand is the major producer of tamarind all over the world. This fruit is found in two types
sweet and sour, the major part of sweet tamarind is harvested from Thailand and sour tamarind is
founded in India. The fruit tamarind has very large area for its medicinal uses and broad application,
because of its medicinal properties. It can be eaten fresh and can consume into different possessed
products like: jam, beverage, candy etc. Tamarind fruit contains big amount of tartaric acid which make
it sour fruits. It is a very valuable commodity in the world because of its nutritional components,
including significant level of vitamin (B1- Thiamin, B3- Niacin, B5- Pantothenic acid, B6- Pyridoxine, and
B9 - Folates), C, E, calcium, iron, phosphorous, potassium, manganese, and dietary fiber. There are also
a number of organic compounds that make tamarind a powerful antioxidant and anti-inflammatory
agent. The present research work reported that tamarind can be used as medicinal, health beneficiary
beverage.
Key-words:Tamarindus indica, Tamarind processing, Nutritional value of tamarind, Medicinal fruits
and Healthy beverage.
Received 20.02.2019 Revised 28.05.2019 Accepted 02.07.2019
CITATION OF THIS ARTICLE
Y K Patel,C Shandey, K. K. Patel, and S Tiwari.Product Development as Beverage from Tamarind Fruits
by incorporating Ginger and Jaggery. Int. Arch. App. Sci. Technol; Vol 11 [2] June 2020: 111-119
INTRODUCTION
Tamarind (Tamarindus indica L.) belongs to the family leguminaceae (syns. Fabaceae) and
subfamily Caesalpinaceae. The genus Tamarindus is monotypic, i.e. it contains a single
species. Commonly, Tamarindus indica is known as tamarind (the trade and English name).
In the eighteenth century, Linnaeus gave it the name Tamarindus indica, inspired by the
Arabic name tamar-ul-Hind meaning date of India [1-3].
It is one of the most widespread trees of the Indian subcontinent. It is a large evergreen tree
with an exceptionally beautiful spreading crown, and is cultivated throughout the whole of
India, except in the Himalayas and western dry region. Tamarind is a multipurpose plant.
The pulp of the fruit has been used as a spice in Asian cuisine, especially in the southern
part of India, for a long time. Almost all parts of the tree find a use in the food, chemical,
pharmaceutical or textile industries, or as fodder, timber and fuel [4, 8].
Tamarind, commonly known as tamarind, is a multipurpose long-lived tree. India and
Thailand are the major tamarind world producers, generating 300000 and 140000 tons
annually, respectively. There are two main types of tamarind: sour (the most common) and
sweet (mostly comes from Thailand). Tamarind pulp typically contains 20.6% water, 3.1%
protein, 0.4% fat, 70.8% carbohydrates, 3.0%fibre and 2.1% ash, thus the pulp has a low
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Patel et al
water content and a high level of protein, carbohydrates and minerals. Nevertheless, the
proximate composition of the tamarind fruit depends on locality El-Siddig et al. [5].
The pulp constitutes 30–50 % of the ripe fruit, the shell and fiber account for 11–30 % and
the seed about 25–40 % (Chapman, 1984). The dried tamarind pulp of contains 8–18 %
tartaric acid (2, 3-dihydroxy butanedioic acid–C4H6O6, a dihydroxy carboxylic acid) and 25–
45 % reducing sugars, of which 70 % is glucose and 30 % fructose [6]. The tender fruits
contain most of the tartaric acid in free form (up to 16 %). The sweetness of ripe tamarind
fruit is, however, outweighed by tartaric acid which has an intensively acidic taste.
Tamarind pulp is rich in minerals such as potassium (62–570 mg/100 g); phosphorus (86–
190 mg/100 g); and calcium (81–466 mg/100 g), and iron (1.3–10.9 mg/100 g). The
tartaric acid and the sugar contents reportedly vary by variety like sour or sweet.
Jaggery (Gur) is a natural, traditional sweetener made by the concentration of sugarcane
beverage and is known all over the world in different local names. It is a traditional
unrefined non-centrifugal sugar consumed in Asia, Africa, Latin America and the
Caribbean. Containing all the minerals and vitamins present in sugarcane beverage, it is
known as healthiest sugar in the world. India is the largest producer and consumer of
jaggery. Out of total world production, more than 70% is produced in India. In India, of the
300 MT of sugarcane produced, 53% is processed into white sugar, 36% into jaggery and
khandsari, 3% for chewing as cane beverage, and 8% as seed cane [9, 10, 11].
It is rich in important minerals (viz., Calcium-40-100 mg, Magnesium-70-90 mg,
Potassium-1056 mg, Phosphorus-20-90 mg, Sodium-19-30 mg, Iron-10-13 mg,
Manganese-0.2-0.5 mg, Zinc-0.2- 0.4 mg, Copper-0.1-0.9 mg, and Chloride-5.3 mg per 100
g of jaggery), vitamins (viz., Vitamin A-3.8 mg, Vitamin B1-0.01 mg, Vitamin B2- 0.06 mg,
Vitamin B5-0.01 mg, Vitamin B6-0.01 mg, Vitamin C-7.00 mg, Vitamin D2-6.50 mg, Vitamin
E-111.30 mg), and protein-280 mg per 100 g of jaggery, which can be made available to the
masses to mitigate the problems of mal nutrition and under nutrition. The micronutrients
present in the jaggery possess antitoxic and anti-carcinogenic properties. It has moderate
amount of calcium, phosphorous and zinc, so it helps to optimum health of a person along
with all its benefits, purifies the blood and prevents rheumatic afflictions and bile disorders
and thus helps to cure jaundice [1].
Ginger (Zingiber officinale) the underground rhizome of the zingiberous herbaceous plant, is
originated in the Southeast Asia. In Bangladesh, it is known as ‘Ada’. It is one of the
earliest oriental spices known to Europe and is still highly demand in today.
It has been used by traditional Chinese and Indian medicine for over 25 centuries. It is
primarily used to treat nausea, but it is also used as an anti-inflammatory, a pain remedy
and a cholesterol-lowering herb. Randomized controlled trials support its use in preventing
nausea. Case studies suggest usefulness in treating migraines and inflammatory arthritis,
but no randomized trials have been reported. Animal studies suggest thermo-genic effects,
but this has not been evaluated in humans. Data are insufficient to recommend ginger as a
cholesterol-lowering supplement. Given its long history of use as a food.
Fresh ginger contains 80.9% moisture, 2.3% protein, 0.9% fat, 1.2% minerals, 2.4% fiber
and 12.3% carbohydrates. The minerals present in ginger are iron, calcium and
phosphorous. It also contains vitamins such as thiamine, riboflavin, niacin and vitamin C.
The composition varies with the type, variety, agronomic conditions, curing methods,
drying and storage conditions. Major objectives of the research were
1. To study the physico-chemical properties of tamarind fruits, jaggery and ginger.
2. To develop an anti-diabetic, digestive, nutrition rich food as beverages from tamarind,
jaggery and ginger.
3. To evaluate cost economic analysis for the production of beverages.
To reduce the problem of malnutrition of the people in their busy schedule and keep them
healthy by providing healthy beverage.
MATERIALS AND METHODS
This research work was carried out in the Department of Food Processing and Technology,
University Teaching department, Atal Bihari Vajpayee Vishwavidyalaya (previously known
as Bilaspur Vishwavidyalaya), Bilaspur. The product was developed through two major
stages: (1) Selection of materials and, (2) Preparation of Tamarind based beverage.
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MATERIALS
Theproduct development of beverages from tamarind fruits by incorporating jaggery and
ginger was prepared by raw materials available in local market and whole preparation
practice was carried out in department laboratories, the process are below:
Tamarind Pulp –Deseeded tamarind pulp was purchased from local market of Bilaspur.
Jaggery Sugar – Good quality of jaggery was purchased from local market of Bilaspur.
Ginger – fresh wet ginger was purchased from local market of Bilaspur.
Details of treatment - The treatments is done of three different proportions of tamarind
based healthy beverage and combination detail of tamarind pulp, jaggery and water for
beverage extraction are showed below (The trial was conducted with four replications):-
Table 1 –: Details of treatment of the beverages
Name of treatments Tamarind pulp (g) Jaggery (g) Ginger (ml) Water (ml)
T0 5 0 0 100
T1 5 10 5 100
T2 5 12 5 100
T3 5 15 5 100
METHODS
Extraction of tamarind based healthy beverage
Fresh ripe deseeded tamarind was cleaned and then, the tamarind pulp was boiled with
water and jaggery in different proportions as per the treatments for 15 minutes to get
extract.
Mixing, straining and clarification of extract
The extract of tamarind and jaggery was mixed with ginger beverage well by using mixer
and then strained by passing it through two fold muslin cloth to obtain the extract free from
colloidal particles.
Filling of tamarind healthy beverage
The product was then immediately hot filled in pressurized glass bottles of 200 ml capacity.
The filled bottles were then sealed and again pasteurized for 30 minutes in boiling water.
The product was then cooled, labelled and stored at cool and dry place at ambient
temperature.
Selection of ripe deseeded cleaned tamarind pulp
Addition of water, jaggery and boil for 15 minute
Mixing of boiled particles with ginger beverage extract
Sieving with two-fold layer muslin cloth
Extraction of beverage
Addition of KMS @ 140 ppm as preservative
Filling beverage in pressurized glass bottles and sealing with crown corking machine
Pasteurization for 30 min in boiling water at 85⁰C temperature
Cooling and labelling
Storing the product at cool and dry place
Figure 1: Process flowchart of preparation of healthy beverages
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Analytical procedures of tamarind based healthybeverage
The tamarind beverage was analyzed for total soluble solids (T.S.S.), protein, fat, ash, and
carbohydrate.
Total Soluble Solid (T.S.S.) : Total soluble solids content was determined using Hand
refractrometer (Erma Japan, 0-32o Brix) [7].
Protein Content: The protein was determined by estimating the per cent nitrogen by
Micro- Kjeldhal method [7] as recommend in IS: 1479 (Part- II), 1961. The per cent nitrogen
was multiplied by 6.38 to find out the protein percentage in tamarind based healthy
beverage
Fat Content: Fat content in tamarind based healthy beverage was determined by Soxhelet
extraction apparatus [7] using petroleum ether of 40-60 0C.
Percentage of fat content= × 100
Where,
w1= weight of flask and beverage(g)
w2= weight of empty flask (g)
w = weight of sample (g)
Carbohydrate Content
The tamarind based healthy beverage was determined by difference method to analyze total
carbohydrates in a sample [7]. The tamarind based healthy beverage was determined by
below calculation method:-
Carbohydrate content = 100- (Protein + Fat+ Ash + Moisture)
Determination of Ash content
Ash content of the raw materials was estimated by the dry ashing method as described in
the A.O.A.C.(2005). Calculation was done by the following formula:
Ash content (%) = × 100
Where,
w= weight of the empty crucible, g
w1 = weight of the crucible with the ash, g
w2 = weight of the crucible with the sample taken for the test, g
(a) (b)
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(c) (d)
(e)
Figure 2: (a) Raw Tamarind, (b) Granual of Jaggery, (c) Fresh Raw Ginger and
(d) Preparation of beverages (e) From left T0, T1, T2, T3beverages.
RESULTS AND DISCUSSION
Chemical analysis and composition of tamarind healthy beverage: The chemical
composition of tamarind healthy beverage given figure. The values are the average of
observations. Changes in the TSS, Protein content, fat content, ash content and
carbohydrates content given below-
below
CHEMICAL COMPOSITION OF TAMARIND BASED HEALTHY BEVERAGE
17.72
15.17
0.26 0.13 0.5
Total soluble Protein (%) Fat (%) Ash (%) Carbohydrate
solids (%)
Figure 3: The chemical composition of tamarind healthy beverage
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TOTAL SOLUBLE SOLIDS ( (0B)
19.8
16.33 17.03
15.07
T0 T1 T2 T3
Treatments
Figure 4– Effect of TSS content of tamarind based health beverage (0B)
Protien content in tamarind based healthy beverage
(%)
0.27 0.28
0.25
0.15
T0 T1 T2 T3
Treatments
Figure 5– Changes in the protein content (%) of tamarind based health beverage
fat content (%) of tamarind based healthy beverage
0.3
0.08
0.03 0.02
T0 T1 T2 T3
Treatments
Figure 6– Changes in the fat content (%) of tamarind based healthy beverage
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ash content (%) of tamarind based healthy beverage
0.57
0.49
0.44
0.12
T0 T1 T2 T3
Treatments
Figure –7:
7: Changes in the ash content (%) of tamarind based healthy beverage
carbohydrate content (%) of tamarind based healthy beverage
17.52
14.85
13.15
3.65
T0 T1 T2 T3
Treatments
Figure 8:Changes
ges in the carbohydrate content (%) of tamarind based healthy beverage
Sensory evaluation
It could be revealed from the data that the sensory scores of tamarind healthy beverage
prepared according to the recipes under study were found to be organoleptically accepta
acceptable
at the time of preparation [7]..
Color
The significantly highest (7.17 and 7.91) organoleptic score for colour was noticed in the
treatment T2 and T3 respectively. The treatment T1 recorded significantly lowest (7.15) score.
Similar observationss were also reported by Chavan [4] in jamun beverage ready ready-to-serve
beverage.
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sensory evaluation of color
7.91
7.15 7.17
7.04
T0 T1 T2 T3
Treatments
Figure 9: sensory evaluation of color of the beverage
Flavour
The changes in organoleptic highest (7.33) score for flavour was recorded by the treatment
T3 which was significantly superior to rest of the treatments. The lowest (7.00) score for
flavour was recorded by T1, followed by the treatments T2.
sensory evaluation of flavour of the beverage
7.47
7.22
7.16
7.02
T0 T1 T2 T3
Treatments
Figure 10:sensory
sensory evaluation of flavour of the beverage
Overall acceptability
It is evident from the data ata presented in below Fig. that the results of the overall
acceptability of tamarind healthy beverage as influenced by the treatment is statistically
significant. It is noticed from the data that the treatment T3was significantly superior to the
rest of treatments with respect to overall acceptability and scored maximum (7.47), followed
by the treatment T2 that scored 7.22. The treatment T1 recorded lowest (7.16) mean sensory
score for overall acceptability. This clearly indicates that the beverage extrac
extraction with (5g
tamarind pulp+15g jaggery+5ml ginger in 100ml water) proportion is ideal for the
preparation of tamarind healthy beverage [5].
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overall acceptibility of the beverage
7.47
7.16 7.22
7.02
T0 T1 T2 T3
Treatments
Figure 11:Overall acceptability of the tamarind based healthy beverage
CONCLUSION
The new product from tamarind, ginger and jaggery healthy beverage successfully prepared
and stored at ambient temperature condition without any deterioration for the period of at
least 2 months. Regarding total soluble solids content of the beverage, was observed that,
the blend T3 (19.80oB) recorded highest mean T.S.S. among all the treatments and the
lowest (16.33oB) T.S.S content in the treatment. The highest protein content level was
recorded in the treatment T3 (0.28 %) and the lowest acidity was noticed in the blend T1
(0.25 %). The highest fat content in T3 (0.30%) and lowest was 0.02%. The highest ash
content of treatment was recorded in T3 (0.57%), while it was lowest (0.44%) in theT1.The
Highest carbohydrate content in the treatment T3 17.52% and lowest was 13.15%.
Considering the sensory qualities as well as cost of production, the best quality tamarind,
ginger and jaggery healthy beverage could be prepared by the combination of tamarind (5g),
Ginger extract (5ml) with 15 g of jaggery in 100ml water. This combined beverage can also
be said as a medicinal beverage, because it can purify blood, improve blood circulation,
lowers cholesterol level by improving digestion system etc.
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